Rule No. 1 of hosting a party -- let yourself enjoy it.
As obvious as this may seem, it's an easy thing to forget. If you're not careful, by the time you finish the planning, the cooking, the decorating, the greeting and the serving, your guests are leaving and you're exhausted.
There is a better way; it requires just a little planning, not a lot of money and a willingness to pick your battles. This is my blueprint for hosting a speedy end-of-summer party you can actually enjoy.
LOCATION AND TIMING
Outdoors is ideal (no need to clean the house). Pick a spot that is mostly shady. If you live in the city, find a park and do it there. If you must be inside, pick your brightest, airiest room.
In late summer, 4 p.m. to 8 p.m. can be the most beautiful time to be outside. The lighting is gorgeous, perfect for photos. It also is early enough for families, yet late enough that people will be ready to nibble and drink.
PROPS
Beyond the beauty of nature, you don't need much. A large card table should do fine. Dress it with a white or brightly coloured tablecloth and top that with a water pitcher or jar filled with flowers.
Scatter chairs in random clusters (this isn't circle time, so break it up some). If you're doing this at a park, ask your guests to bring lawn chairs.
If kids are coming, be sure to bring balls, games and blankets (for tent building and lounging about).
DRINKS
This is where you pick your battles. Playing bartender looks like fun in the movies, but it's also a lot of work.
Instead, buy a few bottles of white and red wine, and a few cans of seltzer water and soda. Fill a large metal bucket with ice, pop in the drinks and let your guests help themselves.
Offer just one mixed drink that lets you effortlessly show off your culinary prowess. A fruit-infused vodka (recipe follows) which guests can enjoy straight or cut with ginger ale is an excellent choice.
Keep it simple, keep it small and stick with foods that can be prepared ahead. There is no shame in outsourcing this part. A variety of cheeses, cured meats, breads and cut fruit would keep everyone happy.
If you are willing to cook, there are plenty of options.
For example, try a riff on the traditional prosciutto-wrapped melon by wrapping prosciutto around wedges of watermelon topped with goat or blue cheese.
Mini cheese and tomato tarts are another great option. Frozen puff pastry is pressed into tiny tart moulds, filled with cherry tomatoes and a piece of cheese, then baked. They can be done ahead and refrigerated.
And grilled corn is great with any number of toppings. Try olive oil, salt, black pepper and smoked paprika. It can be grilled, wrapped in foil, then eaten warm or at room temperature.
RECIPES
All of these recipes are easily multiplied for crowds, can be done ahead, travel well and are served either cool or at room temperature. If more food options are needed, supplement with cheese, bread and fruit.
Prosciutto-Wrapped Watermelon
Half a small watermelon
5 oz. (140 g) goat or blue cheese
15 slices prosciutto, halved crosswise
Ground black pepper, to taste
Cut watermelon into about 30 wedges. The easiest way to do this is cut the watermelon half into two equal pieces. Each piece then can be cut into four slices, and each slice can be divided into four or more wedges.
Divide cheese into chunks. One at a time, place a chunk of cheese on each watermelon wedge, then wrap half a slice of prosciutto around it. Arrange assembled wedges on a serving tray, then season with pepper.
Refrigerate until needed, but let stand at room temperature for 15 minutes before serving.
Makes 30 pieces
CHERRY TOMATO TARTS
2 sheets frozen puff pastry, thawed according to package directions (each package usually contains 2 sheets)
18 cherry tomatoes, quartered
5 oz. (140 g) halloumi cheese (a Greek grilling cheese), cut in 1-inch (2.5-cm) chunks
Salt and ground black pepper, to taste
2 tbsp. (30 ml) fresh thyme leaves
1. Preheat oven to 400 F (200 C).
Unfold pastry on a lightly floured counter. Use a biscuit cutter (2 1/2 to 3 inches/5 to 8 cm in diameter) to cut rounds from pastry.
Gently press each round into a 2-inch (5-cm) tart mould (a mini-muffin tin also could be used). Use your fingers to press dough against the top edge of mould, pinching away and discarding any excess dough.
2. Place four tomato quarters in each mould, then wedge a piece of cheese between them. Arrange tarts on a rimmed baking sheet, then season with salt, pepper and thyme leaves.
3. Bake for about 20 minutes or until pastry is puffed and brown at the edges. Let tarts cool a bit before removing them from moulds.
4. Tarts can be served warm or at room temperature. They also can be cooled and refrigerated, then heated briefly just before serving.
Makes about 18 tarts.
SMOKY GRILLED CORN
8 ears corn, husked
4 tbsp. (60 ml) olive oil, divided
1 tbsp. (15 ml) kosher salt
1 tbsp. (15 ml) ground black pepper
1 tbsp. (15 ml) smoked paprika
Heat a grill to medium-high.
Divide corn between two large self-sealing plastic bags. Into each bag, add 2 tbsp. (30 ml) of the olive oil, 1/2 tbsp. (7 ml) salt, 1/2 tbsp. (7 ml) black pepper and 1/2 tbsp. (7 ml) paprika.
Close bags and gently shake and move the corn around to coat with oil and seasonings.
When the grill is heated, place corn on the grate and grill, turning often, until lightly browned, four to five minutes. If not serving immediately, wrap each ear in foil.
Makes 8 servings.
Fruit-Infused Vodka Chillers
2 to 3 cups (500 to 750 ml) tender fruit (strawberries, blueberries, black currants, peaches, finely chopped pineapple, etc.)
3 tbsp. (45 ml) honey
750-ml bottle vodka
4 bottles or cans ginger ale (each 12 oz./341 ml)
Ice cubes
Start the recipe at least one day before you want to serve the vodka.
In a wide-mouthed 8-cup (2-l) container with a tight-fitting lid (a glass canning jar is ideal), combine fruit and honey. Use a long wooden spoon to partially crush berries.
Add vodka, then cap container, shake and refrigerate for 24 to 48 hours. Whenever you think of it, give the container a shake to mix ingredients.
Alternatively, fruit, honey and vodka can be combined in a blender. Pulse for one or two seconds, just enough time to chop the fruit but not puree it. Transfer mixture to the 8-cup (2-l) container and proceed with the recipe.
After one to two days, vodka can be strained. Place a mesh strainer over a large bowl. Pour vodka and fruit into it, then use a rubber spatula to press fruit pulp to extract as much liquid as possible. Discard pulp.
Transfer vodka to a clean glass container with a stopper (a wine bottle is ideal, but depending on how much juice was extracted from the fruit, you may need more than one).
Refrigerate vodka until ready to serve.
To serve, offer ice and ginger ale. The vodka can be sipped straight or cut with ginger ale. Either way, serve it over ice.
Makes 8 to 10 servings.
